Chickpea gnocchi with padrón peppers and spinach coconut sauce
- May 2021
- Serves 4
- Hands-on time 40 min, plus chilling
Vivek Singh’s fluffy chickpea gnocchi are delicious served with a spinach coconut sauce and padron peppers. This dish is great served on its own, or as part of a bigger Indian feast.
Created by Vivek himself to celebrate The Cinnamon Club’s 20th anniversary.
- 67.6g (29g saturated)
- 45g (13.3g sugars)
For the chickpea gnocchi
- 750g greek yogurt
- 210g chickpea flour (gram flour), plus extra for dusting
- 1 tbsp finely chopped ginger
- 1 tbsp finely chopped green chilli
- ½ tsp ground turmeric
- ¼ tsp asafoetida
- ½ tsp black onion seeds (nigella/kalonji)
- ½ tsp carom seeds
- ½ tsp fennel seeds
For the spinach coconut sauce
- 1kg young leaf spinach
- 3 tbsp vegetable oil
- ½ tsp cumin seeds
- 1 tsp finely chopped garlic
- 1 tbsp chickpea (gram) flour
- 1 tsp finely chopped ginger
- 4 green chillies, finely chopped
- 250ml coconut milk
- 1 tsp salt
- ½ tsp sugar
- ½ tsp garam masala
For the tempering
- 3 tbsp vegetable oil
- 2 whole dried red chillies, broken into small pieces
- ½ tsp mustard seeds
- 1 sprig fresh curry leaves
- 4 tbsp finely grated coconut (fresh or frozen)
For the peppers
- 1 tbsp vegetable oil
- 12 padrón peppers
- 1 tsp sea salt
- Mix all the gnocchi ingredients (apart from the oil) with 375ml water in a pan and cook gently for 12-15 minutes until thickened and shiny. Transfer to the prepared tin, spread to a depth of 2.5cm and cool.
- Wilt the spinach in a large lidded pan for 1-2 minutes, refresh under cold water, then squeeze well to remove excess water. Blend in a processor to a purée, adding a little water if required. Set aside.
- Heat the oil in a saucepan over a medium heat. Add the cumin seeds, then the garlic and stir until the garlic is golden. Add the chickpea flour and stir until it gives off a roasted aroma – about 1-2 minutes. Add the spinach purée to the pan and bring to a boil, stirring.
- Turn down the heat, add the ginger and green chillies, then simmer for 15 minutes. Stir in the coconut milk, add the salt and sugar, then sprinkle in the garam masala and remove from the heat. Keep warm.
- For the tempering, heat the oil in a frying pan over a medium heat. When hot, add the red chillies, mustard seeds and curry leaves. Once the spices crackle, add the coconut and fry, stirring, until the moisture evaporates, but don’t let the mixture brown. Remove the pan from the heat.
- Cut the gnocchi into 20–24 squares. Heat a glug of oil in a large, heavy-based pan over a medium heat. In batches, lightly dust the gnocchi in chickpea flour and fry for 2-3 minutes on each side until golden and crisp. Keep warm.
- For the peppers, heat the oil in a frying pan over a high heat. Add the peppers and fry, stirring, for 2-3 minutes until browned. Sprinkle with sea salt and set aside.
- Divide the spinach coconut sauce among bowls, top with the gnocchi and peppers, then sprinkle with the tempering. Serve while hot.
Prepare the gnocchi to the end of step 1, then cover and chill for up to 24 hours. Make the sauce 1-2 days ahead,
If you can’t find fresh or frozen coconut, use unsweetened dried coconut and stir it into the spice mix after taking it off the heat.
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